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- 2 cups self - raising flour
- 1/4 tspn fine sea salt
- 3 x 15ml tblspns raw caster sugar
- 2 cups buttermilk, room temp
- 100 g crunchy peanut butter, room temp
- 2 x large eggs, room temp
- 90 g dark or milk chocolate chips
- 1 splash golden syrup, to serve
2 cups self raising flour
1/4 tspn fine sea salt
3 x 15ml tblspns raw caster sugar
2 cups buttermilk – left at room temperature for 10 minutes
100g peanut butter of your choice, softened at room temperature (I used crunchy)
2 eggs, at room temperature
90g dark or milk chocolate chips (I used dark)
Golden syrup to serve
Sift flour, salt and sugar into a medium sized bowl – add chocolate chips and toss quickly with a wooden spoon; in a separate jug add buttermilk, peanut butter and eggs and whisk until well combined. Make a well in the centre of the flour, add wet ingredients and fold gently until just combined – don’t over beat the mixture. Sit mixture aside for 15 minutes.
Heat heavy based frypan or griddle on medium heat. Add a knob of butter or margarine to pan and swirl around to coat the base. Pour 1/4 cups of pancake mixture into pan and cook until small bubbles are forming on the top, about 1-2 minutes. Flip pancakes over and cook for a further 1-2 minutes until cooked through. Continue with the rest of the pancake mixture, making sure to add butter to the pan between each batch of pancakes. Place pancakes on a plate on top of each other and cover with foil to keep warm while you’re cooking.
I had to turn the heat down on the hotplate after I cooked a couple to prevent burning.
Serve with a light drizzle of golden syrup.
Makes: 12 pancakes